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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 56 |
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I created this recipe one year when I had excess apples. The brown sugar gives the jam a wonderful caramel taste. I'm a retired master baker and cook who enjoys preparing Southern dishes for my wife of 48 years, two sons and five grandchildren. Ingredients:
6 cups diced peeled apples (1/8-inch cubes) |
1/2 cup water |
1/2 teaspoon butter |
1 package (1-3/4 ounces) powdered fruit pectin |
3 cups sugar |
2 cups packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
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